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How to make it

  • Bring the chili to a boil over medium heat. Simmer for a few minutes so that it is good and hot. Transfer the chili to a heat-proof baking pan.
  • Meanwhile mix up the Cornbread Topping. In a medium bowl combine the flour, cornmeal, baking powder, sugar and salt. In a large measuring cup combine the egg substitute, oil and buttermilk. Stir this to a nice froth and pour it into the cornmeal and flour mixture. Mix the batter to a thick consistency. Drop it by spoonfuls onto the hot chili mixture. Bake the pie at 400° for 20 minutes. The cornbread should be golden brown, and puffy.

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  • flavorsofitaly 10 years ago
    Sounds great! I always make my chili in big batches, and freeze the leftovers, this looks like an easy way to use them up - thanks!
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